2 bunches parsley
2 medium tomatoes
1/2 cup mint leaves
3 green onion stalks
1 small onion
2 tablespoons fine burghul
Juice of 1 lemon
1/4 cup olive oil
Salt to taste
Rinse all vegetables and let dry, especially the parsley and mint.
Cut stems off parsley then finely chop. Finely chop the leaves.
Chop tomatoes into small cubes then place in strainer to get rid of the juice.
Finely chop the green onions and onions.
Mix the parsley,mint, tomatoes and onions, add the burghul, season with salt then add the lemon juice and olive oil.
Stir well to combine.
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